Coconut Cheesecake Recipe

3:38:00 PM

For the crust-

  • 8 graham crackers (crushed)
  • 2 tablespoons butter (melted)
  • 1/2 cup shredded sweetened coconut

For the filling-

  • 4 packages cream cheese (8 oz each)
  • 1 1/2 cups white sugar
  • 1/2 cup whole milk
  • 1/4 cup coconut milk
  • 4 large eggs
  • 1 cup sour cream
  • 1 tablespoon coconut extract
  • 1 tablespoon vanilla extract
  • 1/4 cup all-purpose flour
For the topping-

  • 1/2 tub of cool whip
  • 3 tablespoons coconut milk
  • 1 teaspoon coconut extract
  • 1 cup shredded sweetened coconut (toasted)

  1. Preheat oven to 325 degrees F.
  2. Grease a 9 inch springform pan with butter.
  3. Put graham crackers in a ziploc bag and crush it with a rolling pin or something similar.  
  4. Melt butter in a bowl.
  5. Mix graham cracker crumbs and shredded coconut into the bowl with the melted butter.  Then, press the mix into the bottom of your springform pan.
  6. In a large bowl, blend cream cheese with sugar until smooth. Pour in milk and blend until smooth. Blend in the eggs one at a time. Then blend in sour cream, vanilla and flour until smooth.
  7. Pour filling into the springform pan.  
  8. Place springform in the oven on middle rack.  On the bottom rack, place a roasting pan filled half-way up with water.  Bake in preheated oven for 1 hour and 10 minutes. Turn the oven off, and let cake cool in oven with the door closed for 2 to 3 hours (or until the cheesecake sets and isn't wobbly when you jiggle it). Then, chill in the refrigerator until you're ready to serve.
  9. In another bowl, mix cool whip, coconut milk, and coconut extract together.  Place bowl in the refrigerator until the cheesecake has cooled.
  10. Toast shredded coconut in oven or on stove top.  (Keep an eye on it so it doesn't burn.)  Let shredded coconut cool in the refrigerator.
  11. Once the cheesecake has cooled, spread the whip cream topping onto the cheesecake.  Then, sprinkle the toasted shredded coconut on top of the whip cream


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